National Vanilla Custard Day

Recipe for National Vanilla Custard Day

As we celebrate National Vanilla Custard Day, let's indulge in a classic French dessert that highlights the richness of vanilla custard - Crème Brûlée Tarts. These bite-sized pastries are filled with a velvety smooth vanilla custard, topped with a layer of caramelized sugar, and nestled in a flaky pastry crust. It's the perfect treat to satisfy your sweet tooth and honor the spirit of this delightful holiday.

Cook Time: 2 hours 30 minutes

Cooking Method: Baking

Category: Dessert

Cuisine: French

Yield: 12 tarts

Suitable For Diet: Vegetarian

Ingredients

• All-purpose flour: 2 1/4 cups
• Confectioners' sugar: 1 cup
• Unsalted butter, chilled and cubed: 1/2 cup
• Large egg yolks: 3
• Granulated sugar: 1 cup
• Vanilla extract: 1 tsp
• Heavy cream: 1 cup
• Salt: 1/4 tsp

Materials

• Mixing bowl
• Whisk
• Pastry brush
• Tart pan with 12 cups
• Water bath
• Kitchen torch

Steps

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the flour, confectioners' sugar, and salt. Add the cubed butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
3. Gradually add cold water, a tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Cut out circles of dough using a cookie cutter or the rim of a glass. Gather the scraps, re-roll the dough, and cut out additional circles.
5. Press the dough circles into the tart pan cups, trimming any excess dough from the edges. Prick the bottom of each tart with a fork and chill in the freezer for 15 minutes.
6. Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and pie weights or beans. Return the tarts to the oven and bake for an additional 5-7 minutes, or until lightly golden.
7. In a separate mixing bowl, whisk together the egg yolks, granulated sugar, and vanilla extract. Add the heavy cream and whisk until smooth.
8. Pour the custard mixture into a clean mixing bowl and cook in a water bath over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
9. Strain the custard mixture into a clean bowl and let it cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
10. Fill the baked tart shells with the chilled custard mixture and smooth the tops with an offset spatula. Just before serving, sprinkle a thin layer of granulated sugar over the top of each tart. Caramelize the sugar with a kitchen torch or under the broiler.